Chicken Suya Salad

Ingredients 

five long portions of Chicken Suya
¼ small cabbage
½ a medium cucumber
1 plum tomato (Tomato Jos)

1 teaspoon Suya Pepper (Suya Spice)
1 medium crimson onion

Notes on the ingredients
I am not going to restriction you with portions of the ingredients. Feel unfastened to differ the quantities of the greens.
See how to make the suya spice at the subsequent hyperlink: How to make Nigerian Suya Spice.
These vegetables are the greens that we consume Nigerian suya with. Feel unfastened to do away with those you do not like.
Long portions of Chicken Suya is advised for this salad in order to bend nicely within the association. 🙂

Before you’re making the Chicken Suya Salad
Rinse all of the vegetables very well.
Cut the portions of bird suya into skinny stripes with a width of approximately half an inch (approximately 1.5cm). Click the image at the right to see how I reduce the components.
Cut skinny strips of the cucumber along the fruit
Cut the tomatoes and cabbage as proven in the image.

Arrange the Chicken Suya Salad
Now which you have sut all the elements, the handiest aspect left of to arrange the vgetables like petals as shown the in pix above. Start from the threshold of the plate and work your way to the centre of the plate.
When accomplished, sprinkle the suya spice at the salad.
Refrigerate to chill before serving. You can also experience it warm. The way I love it’s far to kick back the vegetables inside the fridge earlier than making the salad then use hot bird suya. By the time you’re finished, the greens will still be cool even as the suya might be warm. The combination of warm chook suya and the bloodless/cool vegetables is remarkable for my tastebuds! .
That’s it!

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